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–+ servings

Bruschetta with Mozzarella

LeAnn
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Italian
Servings 12
Calories 182 kcal

Ingredients
  

  • 1 French baguette, cut into 1/2" slices (about 24 slices of bread)
  • 3 tbsp olive oil to drizzle over the bread
  • 2 whole cloves garlic
  • 6 Roma or Campari tomatoes, chopped and seeded (drain seeds and juices out so bruschetta isn't too juicy)
  • 1 tbsp olive oil for tomato mixture
  • Salt and pepper, to taste
  • 1 lb package pre-sliced fresh mozzarella cheese (you may have a few slices left over)
  • 4-5 large fresh basil leaves, chiffonade by rolling leaves up and thinly slicing them

Instructions
 

  • Preheat your oven broiler.
  • Slice your bread into 1/2" slices and lay them out on a baking sheet lined with parchment paper. You should have about 24 slices of bread.
  • Drizzle each slice of bread lightly with olive oil.
  • Toast the bread under the broiler for about 3 minutes or until slices are golden brown. Watch closely so the bread doesn't burn.
  • Take the bread out of the oven and rub each slice of bread with a raw garlic clove. This adds great flavor to the bread.
  • Place the chopped and seeded tomatoes into a medium bowl and drizzle in the olive oil as you stir it into the tomatoes. Season with salt and pepper to taste.
  • Place the toasted bread slices on a serving plate or tray.  Top each piece of bread with a slice of the mozzarella cheese.  Cut the cheese slices in half if needed to fit on the bread.
  • Top the mozzarella cheese with a small spoonful of the tomato mixture.
  • Garnish each slice with the fresh basil.
  • NOTES:
    *If you prefer you can use pearl mozzarella cheese and mix it in with the tomatoes. *The bruschetta can be drizzled with a balsamic glaze before you add the basil if desired. *You can make as many pieces of bruschetta as you need and refrigerate the remainder of the tomato mixture for later.  The toasted baguette slices can be stored separately in a plastic bag until you are ready to use them. *Leftover bruschetta can be covered with plastic wrap and stored in the refrigerator if you are going to use it by the next day. *Any leftover tomato mixture should be used in 2 days.

Nutrition

Calories: 182kcal
Keyword Bruschetta with Mozzarella, Caprese Bruschetta, Tomato and Mozzarella Bruschetta
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